The Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Cheeses in Poland

Abstract

Smoked cheeses are especially appreciated by consumers because of the unique taste and smell. The smoke used in this process is composed of a few hundred components, both favorable influencing the smoked product quality and neutral for consumers’ health, and also the ones which are questionable because of health aspects, for example, polycyclic aromatic hydrocarbons (PAHs). Even though such substances decide about the taste and smell of smoked products, they are perceived as potentially genotoxic and cancerogenic for humans. The aim of the experiment was to assess the PAHs levels in traditionally smoked cheeses in Poland. The PAHs in cheeses samples were determined by isotope dilution method with the use of HRGC-HRMS. The cheeses contained the trace amounts of benzo[a]pyrene. The except were small sheep cheeses and the Ritta goat whey cheese smoked in hot smoke in which the level of 17.0 µg/kg of benzo[a]pyrene was observed. The low levels of benzo[a]pyrene and of sum of benzo[a]pyrene, benzo[a]antracene, benzo[b]fluorantene and chrysene in the analyzed cheeses were the result of mild smoking in warm smoke. Although today, there are no regulations about smoked cheese and the maximum of PAHs concentration, the control of PAHs in the cheeses is essential due to the mutagenic and carcinogenic potential of these compounds.